Friday, January 13, 2012

紫菜春卷皮脆片 Crispy Seaweed Popiah Skin

材料Ingredients:
春卷皮 popiah skin 
紫菜 seaweed
蛋白打散(加少许清水) 
egg white slightly beaten (add some water)
芝麻(稍微烤香) sesame seed (slightly baked)

用饼刷在春卷皮上刷一层薄蛋白
铺上一片紫菜,压实, 再刷一层薄蛋白
撒上一些稍微烤香的芝麻
再铺上一片 春卷皮 压实
然后风干, 用剪刀随意剪出形状
油炸至酥脆,取出滤油
brush one layer of egg wash on the popiah skin
place one piece of seaweed on top of the popiah skin
press down and brush one more layer of egg wash on top of the seaweed 
sprinkle some sesame seed on top
add another piece of popiah skin and air dry a bit
cut into smaller pieces
deep fry until golden brown and crispy


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